Description
Making air fryer potato chips feels almost therapeutic once you get into the rhythm of it.
Ingredients
Scale
- 2 large russet potatoes
- 1–2 tablespoons olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (optional)
- Optional seasonings: garlic powder, paprika, onion powder
Instructions
- Start by washing and peeling the potatoes if you prefer a smoother texture, though leaving the skin on adds a rustic touch.
- Slice the potatoes very thinly. If you have a mandoline, this is the perfect time to use it. Thin, even slices are what give you that satisfying crunch.
- Next comes a small but important step: soaking the slices in cold water for about 20–30 minutes. This removes excess starch and helps the chips crisp up beautifully. After soaking, dry them thoroughly using a clean kitchen towel. Moisture is the enemy of crispiness.
- Place the slices in a bowl and toss them gently with olive oil, salt, and any additional seasonings you love.
- Arrange the slices in a single layer in your air fryer basket. Avoid overcrowding; it’s better to cook in batches for even crisping.
- Air fry at 325°F (160°C) for about 10–15 minutes, flipping halfway through. Keep a close eye during the last few minutes, as they can go from golden to overdone quickly.
- As they come out, crisp and lightly browned, let them cool for a minute. That final crunch sets in as they rest, making your air fryer potato chips perfectly irresistible.
Notes
- Ensure to dry the potato slices well after soaking for best results.
- Adjust seasonings to personal taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg